Recipes Penne with Asparagus, Sage and Peas 3.0 (2,057) 1 Review For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.Plus: F&W's Guide to Fresh Spring Produce More Asparagus Recipes More Fast Pasta Recipes By Cindy Pawlcyn Cindy Pawlcyn Cindy Pawlcyn is a celebrated chef and restauranteur from Napa Valley, California. She founded the iconic Fog City Diner in San Francisco and the landmark Mustards Grill in Napa Valley. Cindy has authored five books, including the James Beard Award-winning Mustards Grill Napa Valley Cookbook (2001). Food & Wine's Editorial Guidelines Updated on March 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 35 mins Yield: 4 Ingredients 1/2 pound penne 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 pound thick asparagus, cut into 1-inch lengths 2 cups chicken stock 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed 1/4 cup heavy cream 2 tablespoons unsalted butter 1 tablespoon chopped fresh sage 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving Salt and freshly ground pepper Directions Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table. Suggested Pairing Green vegetables can be hard to pair with wine, but Sauvignon Blanc, which has a bit of grassiness, can work well. Rate it Print